This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and was a perfect accompaniment to the second Everyday Dorie recipe for this month (a roast chicken, coming in a couple of weeks).
Paper-thin roasted potatoes is a dish Dorie describes as both “homey and elegant”. Potatoes and onions are sliced thin (I used a mandolin) and layered on a parchment-lined baking tray, brushed with oil and strewn with herbs before they are baked in the oven until crispy with curly ends…
This is pretty easy to make if you have a mandoline and it’s definitely visually appealing. I made 1/2 the recipe on a quarter sheet pan and we served it as is, no sour cream that Dorie suggests some might like (didn’t need it when served with roasted chicken).
So pretty, so tasty and one to remember when we have company again!
Get the recipe for Dorie Greenspan’s Paper Thin Roasted Potatoes on page 224 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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